All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Choose Between Two Options
- $139 for a prix fixe dinner for two ($236 value)
- $139 for Porterhouse dinner for two ($245 value)
For the prix-fixe, diners choose two entrees up to a $100 total value from the menu. For the Porterhouse dinner, diners share a 42-oz. dry-aged Porterhouse steak for two. Each dinner also includes the following:
- One appetizer (up to $36 value)
- One shared side (up to $10 value)
- One dessert (up to $10 value)
- One bottle of wine (up to $80 value)
The Fine Print
Promotional value expires Mar 31, 2015. Amount paid never expires. Not valid until 1/1/2015. Reservation required. Limit 1 per person, may buy 1 additional as gift. Limit 1 per visit. Limit 1 per table. Tax and gratuity not included. Dine-in only. Must use promotional value in 1 visit. Not valid on major holidays. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About S Prime Steakhouse
Michelin-recommended and Zagat rated steakhouse S Prime has earned the attention of the New York Times and Blackbook for its traditional steakhouse creations with a modern twist. That’s largely due to S Prime’s executive chef, Joel Reiss, whose impressive résumé boasts names such as The Post House—where he worked immediately prior to S Prime—Smith & Wollensky, and the Park Avenue Cafe. This gastronomical guru draws on his 25 years of experience working with legendary chefs and restaurateurs, such as David Burke and Terrance Brennan.
Inside the elegant two-story eatery, located minutes from Midtown Manhattan in Long Island City, Reiss’s entrees shine alongside the ornate chandeliers. Seafood offerings from the raw bar in the form of clams, oysters, and colossal lump crabmeat mingle with succulent dry-aged, prime cuts and include rib eye, NY strip, and a 42-ounce porterhouse steak. Blackbook magazine seems to sum up the food best: “Joel Reiss strikes a blend of sincerity and not-taking-things-too-seriously that seems to get rarer in this city.”